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Lemon and Rosemary Poached Chicken Breast Recipe


Lemon and Rosemary Poached Chicken Breast Recipe

Lemon and Rosemary Poached Chicken Breast Recipe

Photo © Flickr user ralph and jenny
This lemon rosemary poached chicken breast recipe is very light, but not lacking in great taste. The flavorful poaching liquid gently cooks the breasts, and is then reduced to make an easy sauce to top this tender chicken.

Makes 4 Lemon Rosemary Poached Chicken Breasts

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 1 cup white wine
  • 2 cups chicken broth
  • 2 sprigs rosemary
  • 1/2 onion, sliced
  • salt to taste
  • pinch of fresh ground black pepper
  • pinch of cayenne
  • 1 lemon, juiced
  • 4 boneless, skinless chicken breasts
  • 1 tbsp cold butter
  • lemon wedges to garnish
  • 2 cups cooked mashed potatoes (optional)


Add the wine, chicken broth, rosemary sprigs, onion, 1/2 tsp salt, black pepper, cayenne, and lemon to a 10-inch skillet (pan should be just large enough to fit the 4 chicken breasts). Bring to a simmer over high heat, and add chicken breasts. Turn the heat down to very low, and simmer the chicken breasts gently for 12-15 minutes, or until cooked through. The chicken breast will spring back lightly when poked. Internal temp should be 160-165 degrees F. Do not overcook the chicken breasts or they can get dry.

When done, remove the breasts to a plate and cover with foil. Turn the heat up to the highest setting and boil the liquid for 5 minutes to reduce. Toss in the cold butter and whisk until gone. Boil for 2 more minutes and turn off heat. Taste for salt, and adjust.

Place a scoop of hot mashed potato into 4 shallow bowls. Slice the breasts into 5 or 6 pieces each, and arrange over the potato. Spoon over the hot reduced poaching liquid (discard onions, or serve if desired), dividing it between the 4 portions. Serve hot with extra lemon if desired.
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